Crispy Parmesan Potatoes Recipe

Prep and parboil

Wash and scrub the potatoes. Cut into 3/4- to 1-inch cubes (leave skin on for texture). Place potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until just tender at the edges but not falling apart, about 8–10 minutes depending on size. Drain thoroughly in a colander and let steam-dry for 5 minutes.

Rough up the edges

Transfer the drained potatoes to the now-empty pot or a large bowl. Shake the pot or toss gently with a spatula for 20–30 seconds to roughen the edges—this creates extra surface area for crisping.

Season and coat

Preheat your oven to 425°F (220°C). In a small bowl, combine 3 tbs extra-virgin olive oil, 1 tbs melted unsalted butter, 3 tbs grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour the mixture over the potatoes and toss gently but thoroughly so each piece is evenly coated.

Roast until crispy

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled (use two sheets if crowded). Roast in the preheated oven for 20 minutes, then flip or toss the potatoes and continue roasting another 10–15 minutes, until deeply golden and crisp at the edges. Total roast time ~30–35 minutes.

Finish and garnish

Remove from oven and, while hot, sprinkle an additional 1 tbsp grated Parmesan over the potatoes and toss gently. Transfer to a serving dish and sprinkle chopped fresh parsley (2 tbs) if using. Adjust seasoning with a pinch of salt and pepper to taste.

While the potatoes roast, whisk the aioli. In a small bowl combine 1/2 cup mayonnaise, 2 tbs plain Greek yogurt, 1 tbs za'atar, 1 tbs fresh lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk until smooth and taste; adjust lemon, salt, or za'atar to preference. Refrigerate covered until ready to serve. The aioli can be made up to 24 hours ahead to allow flavors to meld.